Zucchini Turkey Burgers with Yogurt Sauce

Dustin gifted me the famous Jerusalem cookbook some time ago, and I finally actually cooked from it. I’ve spent some time drooling over the photos and reading the narrative. But even for me, who frequently tries new things, I’m a bit intimidated by the recipes. Often I wish my cookbooks would transform into menus and I could pick and order my dinner and voila! it would appear. And then I’d do it again. I’d order just about everything from this cookbook as I suspect it would all be amazing.

This recipe was a good intro to the cookbook, as it was relatively simple and required only one obscure ingredient: sumac. While you could omit the sumac and perhaps use some tahini (a somewhat easier ingredient to secure) in its place, I really recommend making it as suggested. The tahini would make it a tahini- yogurt sauce with a much different flavor, and would still be good. But sumac is unique and wonderful. After checking a local grocery store and Whole Foods, I found some for ridiculously cheap at a middle eastern market just down the street. I wish I’d found that place sooner (as in, before I’m about to leave Chicago) as they also sell amazing hummus and just about every other ingredient I would need for this cookbook. Anyway, I have my sumac at least. Sumac is a vibrant red hue and tangy and lemony. You often see it sprinkled over middle eastern dishes and lends the perfect zip to this creamy yogurt sauce. The burger itself is juicy and bursting with the flavors of garlic, cumin, mint, and cilantro. I served them with lots and lots of that sauce, of course, and some roasted cauliflower, hummus and pita on the side.

Zucchini Turkey Burgers with Yogurt Sauce

INGREDIENTS

1 lb. ground turkey
1 large zucchini (scant 2 cups), grated
3 green onions, thinly sliced
1 large egg
2 Tbsp. chopped mint (I used parsley)
2 Tbsp. chopped cilantro
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
up to 1/2 tsp. cayenne pepper (I just used a pinch)
olive, grapeseed, or sunflower oil for searing

Yogurt Sauce:
scant 1/2 cup sour cream
scant 2/3 cup plain Greek or regular yogurt
1 tsp. grated lemon zest
1 Tbsp. freshly squeezed lemon juice
1 small clove garlic, minced
1 1/2 Tbsp. olive oil
1 Tbsp. sumac
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. Combine the ingredients for the yogurt sauce in a small bowl and stir well. Set aside or chill until ready to serve.

2. Preheat oven to 425 F.

3. In a large bowl, combine all the ingredients for the meatballs except the oil. Mix with your hands and then shape into approx. 18 patties.

4. Pour enough oil in a large frying pan to lightly coat the bottom. Heat over medium heat until hot, then sear the meatballs in batches on all sides. Cook each batch for about 4 minutes, adding more oil as necessary, until golden brown.

5. Transfer the seared meatballs to a baking sheet lined with parchment/wax paper/foil and bake in the preheated oven for 5 to7 minutes, or until cooked through. Serve warm or at room temperature, with sauce spooned over top or on the side.

Serves 4.

(from Jerusalem by Yotam Ottolenghi and Sami Tamimi)

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